Maple-Oat Pumpkin Muffins

• Vegetarian

• Produce

  • 1 1/4 cup Pumpkin, canned

• Refrigerated

  • 2 Egg, large

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 9 tbsp Maple syrup, pure

• Pasta & Grains

  • 1/2 cup Oats, dry

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 1/2 cup Flour
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/4 cup Pumpkin seed, kernels

• Bread & Baked Goods

  • 18 Standard - cupcake liners

• Dairy

  • 1/2 cup Milk

Found on superhealthykids.com

Directions

• Preheat oven to 350° F. Place cupcake liners into muffin tins, or spray each cup with a bit of cooking spray. Combine oats and milk in a small bowl, set aside for 5-10 minutes. In a large bowl, combine flours, baking soda, baking powder, cinnamon, nutmeg, and salt. In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup. Add pumpkin mixture and oat mixture to the large bowl with the dry ingredients; stir until fully combined. Divide batter among muffin cups, filling each 2/3 full. In a small bowl, combine pumpkin seeds and 1 tablespoon maple syrup. Put small spoonfuls or pinches of this mixture on top of each muffin. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before serving.